Chef Joeys Red Lentil Soup Recipes

RED LENTIL SOUP WITH LEMON-MINT YOGURT

Steps:

• Melt butter in a saucepan over medium-high heat. Add onion, salt, and tomato paste. Cook, stirring often, until the onion softens and the tomato paste turns a deep brick red or brown color, 5 to 7 minutes.
• Add garlic, cumin, and cayenne; cook, stirring, for 2 more minutes. Stir in the broth and bring to a simmer. Reduce heat to medium-low and add the lentils, celery, and carrots.
• Stir and bring to a simmer. Cook, stirring occasionally, until the lentils and vegetables are very tender, 30 to 40 minutes.
• Meanwhile, grind the mint and salt into a paste using a mortar and pestle. Add lemon zest, lemon juice, and yogurt, and stir together until combined. Refrigerate until ready to serve.
• Taste the soup and adjust seasoning as needed. Serve as-is or use an immersion blender to puree about half of the soup to achieve a creamier texture. Serve hot with spoonfuls of the lemon-mint yogurt.

HUEY'S RED LENTIL SOUP

Steps:

• Heat a little oil in a heavy-bottomed pot and gently saute the garlic, carrot, celery, onion, chillies and ginger until softish.
• Add the fennel and cumin seeds, together with the curry powder. Stir well and cook to toast the spices.
• Then add 1½ litres stock, the lentils and a good pinch of salt. Mix and cook for about 20 mins until everything is tender, adding more stock if needed.
• Add the lemon juice and coriander. Stir and taste for seasoning.
• Serve in individual bowls with a sprinkling of plain yoghurt on top, if you like.

RED LENTIL SOUP

Steps:

• Heat the oil in a saucepan and saute the onions over low heat for 10 minutes.
• Add the tomatoes and lemon pepper to taste, and cook for a further 10 minutes.
• Add the lentils and chicken stock, bring slowly to the boil and simmer for 1 and a half hours.
• Tastes great served with crusty bread.